How To make Murgh Musallam(Chicken Curry)
1 Chicken
1 Ginger piece, fresh
-(about 3/4 inch of -a ginger root) 14 Garlic cloves
-(or less) 1 lg Onion
1 Cinnamon stick
2 Brown cardamom pods,
-whole 4 Green cardamom pods,
-whole 1 Star anise, whole
-(use all 8 arms and -the seeds inside them) 14 Black peppercorns
-(or less) 8 Cloves (or less)
1 t Turmeric
1 t Red chili powder
-(or substitute fresh -red chilies, diced) 2 Green chilies
1/2 c Yogurt
1/4 c Oil (preferably ghee,
-if available) Salt to taste Coriander leaves, -fresh (optional)
Clean and joint chicken. If you don't like the skin, remove it. Mash the ginger into a paste (or chop finely) and mince the garlic. Heat oil in a large frying pan. Use "medium-high heat". Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Saute until the onions are cooked but not browned. Add the chicken, turmeric and chili powder and cook on a medium heat, stirring often. When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves. This is the basic recipe. Try varying the whole spice combinations until you find a favorite. The recipe doubles well. NOTES: * Chicken curry -- This recipe is the real thing. Throw out your curry powder: you'll never use it again once you've tried this recipe. Chicken * A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea and contains seeds inside it. Don't substitute the ground version of any of the whole spices, the effect will not be the same. And don't use white cardamom pods. * You may want to remove the smaller whole spices prior to adding the yogurt so that unwitting guests don't eat them. Try the recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more gravy. Also a longer cooking time. Vary the amount of chilies to suit your taste. This recipe is medium-hot. I hope this satisfies your mouth-hunger. The spice quantities may be varied to suit your preferences. : Difficulty: easy, though timing matters when cooking the onions. : Time: 20 minutes preparation, 1 1/2 hours cooking. : Precision: measure the oil. : Joseph Sotham <joseph@ubc-medgen.cdn> : University of British Columbia, Vancouver BC : It is better to travel happily than to arrive : Copyright (C) 1986 USENET Community Trust
How To make Murgh Musallam(Chicken Curry)'s Videos
Shahi Murgh Musallam Curry Without Musallam Chicken | Shahi Murgh Masala Recipe
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Murgh Musallam:
ingredients
1 kg chicken
1 tsp salt
1 tsp chili powder
1 tsp kashmiri mirch
1 tsp cumin powder
1 tsp garam masala
½ tsp pepper powder
1 tsp chat masala
1 tsp kewra water
2 tsp lemon juice
2 tbsp curd
1 tsp kewra water
2 tbsp oil
8 cashews
8 almonds
1 tbsp charoli seeds
1 tsp poppy seeds
5 green cardamom
4-5 cloves
1 mace
½ cup oil
1 cup onion
¾ cup curd
1 tsp salt
1 tsp chili powder
1 tsp kashmiri mirch
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
2 tomato paste
coriander leaves
Carote pan 24 cm:
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Murg Musallam Recipe | No Oven No Tandoor Whole Chicken Recipe | Restaurant Style Murg Musallam
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Testy, Spicy & Delicious chicken Murgh Musallam #shorts #chicken #spicy #murghmusallam
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Dum Ka Murgh | 500 Years Old Nizam's Secret Recipe | నిజాం ల సీక్రెట్ ధం క ముర్గ్
Dum Ka Murgh is a tasty chicken recipe and famous Hyderabadi Nizam's special recipe. Please do watch this recipe and try at your place.
#DumKaMurgh #ChickenRecipe #HyderabadiChickenRecipe
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खास मौके पर बनाएं नई रेसिपी ग्रेवी वाली मुर्ग मुसल्लम ईद स्पेशल रेसिपी murgh musallm/hindi /urdu
murgh musallam bahut hi lajawab recipe hai ise aap koi bhi party mein eid me bana sakte hain
ingredients
1 kg chicken
2-3 dalchini ka tukra
1tbsp jayfal powder
8-10 long
6-7 chhoti elaichi
2 tbsp sonf
2 tbsp adrak lahsun ka pest
2 tbsp bhuna pyaj ka pest
1¹/² tsp hara mirch paste
1 tsp mirchi Powder
1 tsp haldi Powder
1 tsp jeera powder
1 cup dahi
1 tbsp sarso ka oil
1 tsp jeera
2 tejpata
1 tbsp hara mirch (chopped)
2-3 pyaaj
2 tsp Kashmiri Lal mirch powder
2 -3 tbsp badam ka pest
1 tsp garam masala Powder
namak
2-4 tbsp oil
Tarannum kitchen
Murg Musallam Recipe | How To Make Murg Musallam | Whole Chicken Cooked | Chicken Recipes | Smita
Learn How To Make Murg Musallam Recipe, a unique Whole Chicken Recipe from Chef Smita Deo only on Get Curried. Make this delicious, ChickenRecipe at your home and share your experience with us in the comments section below.
Ingredients:-
1 whole chicken
1 tbsp oil
1 onion finely chopped
1 tsp ginger and garlic paste each
2 tbsp coriander leaves finely chopped
1 tbsp mint leaves finely chopped
1 cup chicken mince
1 tsp chilli powder
½ tsp garam masala powder
3 boiled eggs
20 almonds
10 cashew nuts
1 tsp black cumin seeds
1 tbsp poppy seeds
7 tbsp oil
3 onions finely chopped
1 ½ tsp ginger and garlic paste each
½ tsp turmeric powder
2 tsp coriander seed powder
1 tsp cumin seed powder
1 tsp garam masala
3 tomatoes finely chopped
2 tsp chilli powder
1 cup yoghurt
2 cups basmati or long grain rice
1 cup fresh peas
4 cups water
Salt to taste
1 tbsp ghee
1” cinnamon
1 tsp black cumin seeds
Method:-
1. Heat oil and add 1 chopped onion and sauté it.
2. Add 1½ tsp ginger and garlic paste each.
3. Add the coriander and mint leaves and the mince and sauté.
4. Add 1 tsp. chilli powder, garam masala powder and cook till the mince is done. Add the boiled eggs to it.
5. In a pan roast the almonds, cashew-nuts, 1 tsp black cumin seeds, salt and poppy seeds and then cool and blend into a smooth paste.
6. Take the chicken and give gashes to it.
7. Stuff the mince and the egg inside the cavity of the chicken and then tie the chicken.
8. Sprinkle some salt and chilli powder on the chicken.
9. Heat the rest of the oil and sauté the onions, add the ginger and garlic paste and sauté till the raw flavour is gone.
10. Add the turmeric powder, coriander seed powder, cumin seed powder, garam masala, tomatoes, chilli powder and sauté till the tomatoes turn mushy.
11. Add the almond and the poppy seed paste and cook it.
12. Then add the yoghurt and mix well and then place the chicken with the breast part down and place the lid and cook for 30 minutes.
13. Stir the chicken every 3-4 minutes.
14. Soak the rice for 30 minutes and the drain.
15. Heat ghee and add the cinnamon, black cumin seeds and the peas and rice and sauté for a minute.
16. Add the salt, water and cover and cook till the rice is done.
17. In a serving plate place the rice on the edges of the plate and then place the chicken in the middle.
18. Now pour the remaining gravy over the chicken and serve it hot.
Murg Musallam is ready to eat!
HAPPY COOKING!!
Host: Smita Deo
Copyrights: REPL
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Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent.It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. It is cooked dry or in sauce, and decorated with almonds and silver leaves.